As businesses around the world have begun to incorporate sustainability into their operations and efforts, Fairmont Hotels & Resorts has acted as a pioneer and leader in the industry. Being the first luxury hotel brand with a comprehensive and global sustainability program, the company continues to lead the industry as a best example, adopting a brand-wide zero waste approach at all of their properties across the globe.

At Fairmont Hotels & Resorts, the inspiration of nature on the grandest scale is used to connect guests to the brand during their stay.

The theme of responsibility remains consistent in all facets of the Fairmont brand, even down to their cocktails. Fairmont is giving drinking responsibility an entirely new meaning with signature cocktails made with locally sourced ingredients and a sustainable twist; incorporating sustainability at Fairmont properties globally in unique ways based on community and surrounding resources!

With July 4th coming we want to share exciting cocktail recipes from Fairmont Orchid’s (Bee Sting) , Fairmont Waterfront (Flaming Rosemary Gimlet), and Fairmont Jasper Park Lodge’s (Love Note) to celebrate the summer.

Bee Sting Cocktail
Fairmont Orchid is located along the Kohala Coast of Hawaii’s Big Island. The resort gives guests the chance to connect with the ‘āina (land) and learn the stories of the plants and people that make the Hawaii Islands so special through the newly debuted Ulu Pono Garden Experience. The hotel offers weekly tours led by the property’s Director of Hawaiian Culture, Ka’iulani Blankenfield, who shares the Hawaiian legends and lore behind pollinator-friendly plants such as the naupaka. The Chef’s Garden Tour introduces guests to its botanicals collection and four on-site hives containing 80,000 honeybees. Some of the many resort amenities at Fairmont Orchid include a wide range of restaurants and bars, including the modern pau hana experience at Luana Lounge.
Visitors will be blown away with Luana’s signature Hawaiian style, expressed through cocktails, cuisine, music and fashion. Guests can toast to summer with Fairmont Orchid’s “Bee Sting Cocktail” a refreshing cocktail made with honey, lemon and Hawaiian chili peppers sourced onsite from the property’s very own Chef’s Garden. An eco-conscious cocktail worth the buzz.

Fairmont Orchid – Bee Sting Cocktail
INGREDIENTS

• 0.5 oz. lemon juice
• 2 oz. gin (Bombay Sapphire)
• 0.5 oz. chili-infused honey syrup (mix 2 parts honey, 1 part hot water and 1 tsp. chili pepper flakes and refrigerate overnight)

INSTRUCTIONS

1. Shake all ingredients with ice
2. Strain into a chilled martini glass

Serve straight up. Lemon twist garnish optional

Flaming Rosemary Gimlet
In Vancouver, Fairmont Waterfront is a world-class luxury hotel proudly embracing a sustainable philosophy. What really sets this hotel apart is the property’s commitment to earn a zero-waste certification. Their signature bespoke cocktail, the “Flaming Rosemary Gimlet” is made with rosemary handpicked from the hotel’s rooftop garden and mixed with a signature micro-distilled Wayward gin, which is distilled from honey. The waterfront’s kitchen team has created a vertical garden that composts the kitchen’s food waste onsite and uses it to fertilize plants.

 Fairmont Waterfront – Flaming Rosemary Gimlet

INGREDIENTS

• 1 ½ oz Tanqueray gin
• ¾ oz fresh lime juice
• ¾ oz simple syrup
• 1 large sprig fresh rosemary
• Spritz of Green Chartreuse (in mister)
• Garnish: curled rosemary sprig

INSTRUCTIONS

1. In a pint mixing glass, add gin, lime juice + syrup
2. Fill with ice and shake vigorously. Set aside
3. Next, curl rosemary sprig into the bottom of an Old Fashioned glass
4. Spritz rosemary with Green Chartreuse + ignite with a lighter to toast the herbs
5. Let sizzle for a few seconds
6. Strain the cocktail over the flaming rosemary. Add fresh ice to fill

Note: Be sure to use a tempered glass for this cocktail.

Love Note
Fairmont Jasper Park Lodge wraps the pristine lake “Lac Beauvert,” a small lake in Alberta, Canada’s Jasper National Park and invites guests to sit back, relax and take in the luxuriously idyllic views of the Canadian Rockies. The kitchen brigade at Fairmont Jasper Park Lodge has partnered with Twin Meadows Organics Farm – a sustainable and organic family farm that delivers local produce, which shows up on the hotel’s menus in signature dishes and cocktails. Inspired by the resort’s sustainability practices, the property has coined one of their eco-conscious cocktails the “Love Note.” Using overripe peaches, dried rosemary and cinnamon to make a homemade syrup; combined with Suntory Toki’s opulent oak and toffee whiskey and finished off with a fragrant rosemary sprig garnish fresh from Twin Meadows Farm.

Fairmont Jasper Park Lodge – Love Note

INGREDIENTS

• 1.5oz Suntory Toki
• 1.5oz Peach cinnamon syrup
• 0.5oz Lemon juice
• 0.5oz Cranberry juice
• 2 Dashes angostura bitters
• Garnish: Rosemary sprig

INSTRUCTIONS

1. Combine all ingredients in a pint glass
2. Fill with ice + shake for 10 seconds
3. Strain into a rocks glass with ice
4. Use a torch to smoke the rosemary sprig for garnish + aroma